I had intended to make "eggs Blackstone" for breakfast this morning. Except I used up all my bacon and we still don't have any bread. So I had to toss that idea out for now and try to come up with something else.

Most of the remaining recipes in the Breakfast Bible are either things that I'd need to go out and do a special grocery shop for or things that are really more of a dessert than a breakfast (bread pudding, donuts, puff pastry tarts, iced cinnamon rolls, etc.). I'd still like to make them at some point, but they weren't in the cards for breakfast today. So, instead, I started flipping through some of my other digital cookbooks. And settled on this recipe out of "Eggs".

Curried Eggs with Cucumber Raita

Slightly adapted from Eggs by Jodi Liano

Ingredients

Raita

• 1/2 c. plain Greek yogurt
• 2 Tbsp. chopped fresh cilantro
• 1/2 c. finely chopped English cucumber
• 1 tsp. lemon juice
• 1/4 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground

Eggs

• 8 large eggs
• 1/4 c. milk
• 1 tsp. bin bhuna hua garam masala
• 1 tsp. madras curry powder
• 1/2 Tbsp. unsalted butter
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground

Directions

1. Combine yogurt, cilantro, cucumber, lemon juice, salt, and pepper for raita. Mix well and set aside.
2. Beat eggs with milk.
3. Heat a pan over medium heat.
4. Add the garam masala and curry powder and toast for 30-60 seconds.
5. Transfer to a plate or bowl.
6. Reduce heat to medium-low and melt the butter.
7. Pour in the eggs and sprinkle with salt, pepper, and toasted spices.
8. Cook for 2-3 minutes without stirring, then scrape the pan, breaking up the curds a bit, and let the uncooked eggs flow underneath.
9. Cook, stirring occasionally, until eggs are just set.
10. Serve with raita. Whole wheat roti would also make a good accompaniment.